Black Pepper Popovers with Chives and Parmesan

By • May 1, 2010 • 29 Comments

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Author Notes: Inspired by the blooming chives in my garden and hungry for something freshly baked but QUICK, I tweaked a basic popover recipe. FamilyStyle Food

Food52 Review: WHO: FamilyStyle Food is a private chef and blogger living in St. Louis.
WHAT: Our new go-to pastry for whenever the mood strikes.
HOW: Mix your ingredients in a bowl, spoon into muffin tins, and watch them puff in the oven.
WHY WE LOVE IT: We love how delicate -- and distinctly savory -- FamilyStyle Food's popovers are. You most likely have the ingredients hanging in your pantry right now -- what are you waiting for?
A&M

Makes 12

  • 2 cups milk
  • 4 eggs
  • 4 tablespoons butter, melted
  • 10 ounces all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon zest
  1. Heat oven to 450 degrees. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
  2. Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
  3. Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4 cup liquid measuring cup).
  4. Bake for 18 - 20 minutes, then lower the oven temperature to 350 degrees. Continue baking until the popovers are deep golden brown, 15 - 18 more minutes.
  5. Cool briefly in the pan before removing and serving. You can reheat cooled popovers in a 350 degree oven for about 5 minutes.
  • This recipe is a Wildcard Contest Winner!
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Jump to Comments (29)

Tags: baking, eggs, parmesan, popovers

Comments (29) Questions (2)

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4 months ago Gina

Can Oat flour be used?

Stringio

5 months ago Melissa Reagan

The flour to milk ratio is always equal parts for popovers. 2 cups milk, 2 cups flour. Or whatever your batch size is. Hope that helps!

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5 months ago Jeanb

Thank you, that does help me.

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5 months ago SmallLion

ah, now I see it. Thanks Stony! I'll retry.

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5 months ago stony

SmallLion, Melt the butter before you add it to the milk and eggs, then whisk, then add the other ingredients. They must have looked like warty popovers.

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5 months ago SmallLion

Liked the recipe. The directions are a bit oversimplified for me. Do you melt the butter beforehand? Or dice it? I'm used to adding wet to dry whereas these instructions seem to have you adding dry (flour, salt, pepper, cheese, chives etc) to the wet (egg, milk, butter). For me, the effect was some flour clumps in my batter and large, unwieldy clumps of butter. The pop-overs, however, were awesome. Chivey and cheese. Almost like gougeres. I ended up using 20 min at 450, 14 at 350 to get a nice brownish hue to the tops.

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5 months ago Jennifer Maestas

I made these for a Christmas dinner but didn't have a popover pan so made them in muffin pan and they were spectacular. I just didn't use chives because I have a house full of anti-onion eaters...otherwise most excellent w/a ham.

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9 months ago procrastibaker

I made these on a whim this morning for breakfast, and they were delicious. I didn't have any chives, so I omitted those and added some garlic, instead. The parmesan and pepper were flavorful enough that the garlic didn't turn out to be necessary. Next time I'll probably just throw in any fresh herbs I have on hand, but even without, these are delicious. I used a regular muffin tin and they popped up like a dream (I'm sure warming the pan in the oven helped with that). Great, easy recipe.

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9 months ago smed

I halved this recipe in order to test drive it in preparation for Christmas supper. DELICIOUS! And very easy. They puffed up like a dream and were very tasty. They'll be perfect with prime rib and gravy.

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10 months ago AIS

The parmesan makes the popovers heavier than the ones I usually make. Texture wasn't quite right. I did like the lemon zest flavoring, though!

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12 months ago Jean

Oh we had a Patricia Murphy's in Manhasset, NY. I just love popovers, usually use AltoncBrown's recipe, but will try this if it ever gets cool in North Texas.

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12 months ago Digger

Love em, the pepper is great. I remember when I was a kid, we ate at Patricia Murphy's, a place where waitresses in gingham walked around with baskets steel carts of popovers in Ft Lauderdale, Yum Yum. Why have all the really cool restaurant disappeared?

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over 1 year ago zzz

Hi these look beautiful! I have been trying for 30 odd years to make poofy popovers, I am a puck maker. I dated a boy in hs & his mom made clouds beautiful light airy, 1 egg, 1 c milk, scant 1 c flour, s&p and pan drippings. She tried to teach me but I for what ever reason I make heavy little disks, flavorful but disks. The recipe smelled wonderful, easy to put together and tasted excellent along with great memories of all my assorted past puck attempts.

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over 1 year ago amp156

Made these and they were delicious, want to try for a larger group. How long in advance can the batter be made in advance?

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over 1 year ago Jeanb

11/4 cups of flour weighs 6 ounces, that's why I asked.
Wouldn't it have just been easier to say one and a quarter cups of flour, like a normal recipe?

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over 1 year ago spicytofu

Ah, well in that case, you will need about 2 cups to make 10 ounces for your particular choice of flour.

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about 1 year ago AmandaT

Measuring ingredients, especially for baking, by weight is more accurate than by volume. For a recipe like this which requires accurate measuring of the ingredients, by weight lessens the chance of error. Kitchen scales are very cheap. I picked up a simple one for about $10, and it's great!

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over 1 year ago spicytofu

1 and 1/4 cup. There are 8 ounces = 1 cup.

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over 1 year ago jthelwell

That's only true if that measurement is by volume. If it's by weight, it may differ drastically depending on the flour. I suspect it's a measurement by weight, and I wouldn't try that conversion. 1 ounce of water weighs 1 ounce, and flour is no where near as heavy as water.

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over 1 year ago spicytofu

Good point! If you don't have a weighing scale, it will be off (by a little under or over) depending on the density of your choice flour (gluten free/spelt, etc...) but if you're not making a huge batch (24 or 48) popovers, I think it's OK if measured by volume instead of weight, in my humble opinion.

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over 1 year ago Jeanb

How many cups is 10 ounce of flour?

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over 1 year ago spicytofu

Popovers make me think of ACADIA national park up in Maine. Those were some wonderful times when I lived in the east coast. Blueberries galore!

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over 1 year ago lalf

Too right -- Jordan Pond! Sky-high popovers and blueberries, what could be better?

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over 1 year ago spicytofu

Oh my goodness! You do know what I am talking about! LOL! Thanks for sharing the memories....

Stringio

over 1 year ago Michele Danielson

I do a walking DVD every morning in my basement and have been staring at the popover pan all week while I huff and puff through 2 miles. Recipe has been printed and will be tried this weekend. Thanks!

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over 1 year ago FamilyStyle Food

Thanks much for featuring my recipe! It's a favorite but it's actually been a while since I made them myself. Can I ask that you link to my original post? It's on my blog here: http://familystylefood...

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over 4 years ago dymnyno

These look fantastic!! I wonder how they would taste with grains of paradise instead of black pepper?

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over 1 year ago teamom

They are great! I've been looking for savoury a.m. breads, and tried this. My GOP are larger, so I put them through the mortar/pestle, and it worked out well.